Duck confit is the kind of dish that defines French comfort and elegance. It’s slow-cooked to perfection, melt-in-your-mouth tender, and finished until the skin crisps just right. Once you’ve had it, ...

At Filé Gumbo Bar in New York City, chef/owner Eric McCree is now offering a new Duck Confit and Andouille Sausage Gumbo on his already diverse menu of gumbo protein and spice level options. To make ...

NASHVILLE, Tenn. (WSMV) - Executive Chef Christopher Ayala appeared on Today in Nashville Aug. 23. Here is the recipe for his dish: Two Days before : Mix the salt, curing salt, sugar and pepper and ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Even canned tuna deserves a fancy upgrade with the confit method. Don't let "confit" scare you away; the process is much ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Over at the blog Kate Hill: A French Kitchen Adventure, one of my ...

· Eleventh Street Lounge, 1041 N. Highland St., Arlington, 703-351-1311; http://www. eleventhstreetlounge. com A small plate on the recently updated menu combines ...

The defining dish for any French restaurant is duck confit. It’s the epitome of what separates French cuisine from all the rest. Duck leg, slow-roasted until it’s falling off the bone and then ...

When it comes to French cuisine, Americans from Benjamin Franklin and Thomas Jefferson to Julia Child and now, to us, have been in a near-constant swoon. We adore croissants, macarons, crepes, ...